Old fashioned chili is an easy and comforting recipe that almost everyone enjoys. This simple yet flavorful chili can be made in the slow cooker or Instant Pot.
Chili is kind of the gateway into slow cooking. For most people it’s the first slow cooker meal they make because it’s so easy to make. There are a thousand chili recipes out there because everyone has their own. This is mine. A slightly modified slow cooker version of this chili recipe is featured in my 1st cookbook, The Easy & Healthy Slow Cooker Cookbook. I made two minor modifications; in the cookbook I used tomato sauce (omitted here) and only one can of red kidney beans rather than two.
What Type Of Meat To Use
I always make this old fashioned chili recipe using a combination of ground beef & mild Italian ground pork sausage. Having said that I believe you should use ingredients that you have in like so I purposely kept some of the ingredients in this recipe generic. For example I just say, ground meat and sausage because whether you use ground beef, pork or turkey is up to you.
BROWNING YOUR MEAT
Should you brown your meat before adding it to the slow cooker? I always do specifically so I can drain the excess grease out before I start my chili. There’s nothing I hate more than a greasy chili. If you are using a very lean ground meat, you may find that you normally don’t need brown it before adding it to the slow cooker. Even when using the Instant Pot…I drain my grease.
OTHER CHILI RECIPES YOU MIGHT ENJOY:
HOMEMADE CHILI SEASONING BLEND
You know I’m all about homemade seasonings. This recipe uses my go-to homemade chili seasoning blend. I pretty much use it or a version of it in all of my chili recipes. It includes the usual chili ingredients: chili powder, cumin, salt, paprika. There’s a small kick but I definitely wouldn’t categorize my homemade chili seasoning as spicy.
SERVING & STORING THE CHILI
Topping suggestions for this chili include green onions, cheese, sour cream, and chopped herbs like chives. To store the chili, let it cool before packing it away. Store the leftover chili in the frig for up to 3 days or the freezer for 4-6 months.
- 1 pound ground meat
- 1 pound sausage (uncased)
- 28 ounces diced tomatoes
- 10 ounces diced tomatoes with green chilies
- (2) 15-ounce cans red kidney beans, drained & rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon salt (or more)
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil
Optional but recommended step: Heat oil in a large skillet. Add the ground meat & ground sausage and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all other ingredients to slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turn on the IP and select sauté. Once hot add oil, ground meat, sausage, and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. You might need to do this in batches. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Hit cancel and stir in the kidney beans, chili powder, cumin, paprika, salt, oregano, and pepper.
- Pour diced tomatoes & diced tomatoes with green chilies on top. Do not stir.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When done cooking, quick release pressure.
- Stir & serve.
Nutritional facts calculated using lean ground beef and pork sausage.
If you like your chili with more liquid, add 1/2 to 1 cup of low-sodium beef broth .
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